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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Occasionarrow Berkshire Pigeon
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Berkshire Pigeon
Description
Delicious! A way of preparing pigeon with a choice of ways to 'finish' it - see which you like best. There is no real name for this but as it originated in Berkshire it seems the best name for it - although a more elegant one would better suit the dish!

Ingredients
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Method

Ingredients

4 pigeon breasts 1/4 pint / 150 ml orange juice 1/4 pint / 150 ml grapefruit juice 1 glass / 150 ml dry white wine Oil and butter

Notes
Berkshire Pigeon

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 0 Mins

Prepare the pigeon breasts by plucing the breast feathers, slice off either side of the breast bone with a sharp knife and remove the skin.

Place the breasts in a bowl for marinading.

Mix the orangeand grapefruit juices with the white wine and pour over the pigeon breasts to marinade.

Leave for 24 hours.

For cooking there is a choice of ways to finish this:

1. Pan fry in a little oil and butter, seal the breats and reduce the heat. Cook for a 3-4 minutes. Remove and allow to cool slightly, slice thinly and serve on a bed of caesar salad.

2. Barbecue - sear either side first to seal and then move to a cooler part of the barbecue for a few minutes to complete cooking - but be careful not to allow the meat to dry out. Slice thinly and serve with caesar salad.

3. Place pigeon breasts in a hot pan with a little oil and butter, seal both sides of the breasts. Remove from the heat and then slowly add the marinade to the pan.

Return the pan to the heat, bring to the boil and then reduce heat, allow to simmer for 10 - 15 minutes to reduce the liquid and cook the breasts through.

Done in this way the meat will cut with a fork. It is quite delicious and can be served sliced with a caesar salad or on a bed of rice with the sauce as an addition.

Serving Suggestion

Slice breasts thinly and serve warm or cold on a caesar salad. If poached in the marinade try serving on a bed of wild rice with the sauce.
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